Red Pepper | My Meals are on Wheels

Jalapeno Corn Muffins

April 1, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
Tags: All-Purpose Flour, baking, Baking powder, Canola Oil, Cooking, Cornmeal, Diabetes, Diabetic Gourmet Magazine, Egg, Food, Garlic Powder, Jalapeno Corn Muffins, Jalapeno Pepper, Paprika, recipes, Red Pepper, Skim Milk

Here’s a recipe that’s perfect for Dinner Recipe, Jalapeno Corn Muffins. To make these Muffins you’ll be needing Cornmeal, Skim Milk, All-Purpose Flour, Red Pepper, Jalapeno Pepper, Baking Powder, Garlic Powder, Egg, Canola Oil, and Paprika. There’s 60 calories and 9 net carbs per Muffin. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Jalapeno Corn Muffins

Ingredients

1/2 cup cornmeal (125 mL)
1/3 cup skim milk (75 mL)
1/2 cup all-purpose flour (125 mL)
1/4 cup red pepper, finely chopped (60 mL)
2 Tbsp fresh jalapeno pepper, finely chopped (30 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp garlic powder (1 mL)
1/4 tsp salt (1 mL)
1 egg, beaten
1 Tbsp canola oil (15 mL)
paprika (optional)

Directions

1 – Preheat oven to 425F (220C).
2 – In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
3 – Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Recipe Yield: Yield: 12 muffins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1.5 grams
Sodium: 110 milligrams
Cholesterol: 20 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Jalapeno Corn Muffins

Creamy Corn Salad

October 25, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Black pepper, Cherry Tomatoes, Cooking, Creamy Corn Salad, Dried Dill, Ears of Corn, Food, Low Fat Cottage Cheese, Nonfat Mayonnaise, Parsley, recipes, Red Pepper

I have another Diabetic Friendly Side Dish to pass along, Creamy Corn Salad. To make this dish you’ll be needing Ears of Corn, Low Fat Cottage Cheese, Nonfat Mayonnaise, Red Pepper, Parsley, Black Pepper, Dried Dill, and Cherry Tomatoes. Pass the Corn…..Salad! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Creamy Corn Salad
This salad is a light side dish that boasts great color and wonderful flavor, showcasing the sweetness of corn with the freshness of the parsley and red pepper. Mix it all up with a few simple ingredients, and you have a surefire crowd pleaser that pairs well with any main meal.

Ingredients
Preparation time: 10 minutes
Cooking time: 8 minutes.

4 ears of corn, about 6–8 inches in length
1/2 cup low-fat cottage cheese
2 tablespoons nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
6 cherry tomatoes

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Fill a large saucepan or stockpot 2/3 full with water. Bring to a boil over high heat. While water heats, remove husks and silk from corn, then add corn to boiling water, cooking it no more than 8 minutes. Carefully remove with tongs and allow to cool to room temperature on a plate. In a blender or food processor, puree cottage cheese until smooth. Using a sharp knife, slice corn kernels off cobs and place in a small mixing bowl (yield should be about 2 cups). Add cottage cheese, mayonnaise, red pepper, parsley, black pepper, and dill and stir to combine. Pour into serving dish. Slice cherry tomatoes in half and place around the rim of the dish as a garnish. Chill prior to serving if desired, or serve at room temperature.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 33 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 218 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/salads/creamy-corn-salad/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Appetizer of the Week – Party Pizza Bites

August 1, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: Appetizer of the Week, baking, Canned Biscuits, Cooking, Food, Green Pepper, Grilling, Ground Round, Party Pizza Bites, Pizza Sauce, recipes, Red Pepper, Shredded Mozzarella Cheese, Snacks

This week’s Appetizer of the Week is Party Pizza Bites. This week’s recipe is perfect for any party or tailgate! To make this recipe you’ll be needing Ground Round, Pizza Sauce, Canned Biscuits, Shredded Mozzarella Cheese, Green Pepper, and Red Pepper. Then get ready to enjoy! These are 138 calories and 11 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Party Pizza Bites
In the mood for pizza but don’t want all the fat, carbohydrate and sodium of a store-bought slice? You can’t go wrong with these tasty homemade morsels — with only 12 grams of carbohydrate per serving, they’re a healthful way to satisfy your craving.

Ingredients
Preparation time: 20 minutes
Baking time: 20–25 minutes

Cooking spray
1 pound ground round
1 cup pizza sauce
1 can (12 ounces) biscuits plus 1 can (4.5 ounces) biscuits (15 biscuits total)
4 ounces finely shredded light mozzarella cheese
1/4 cup finely diced green pepper
1/4 cup finely diced red pepper

Directions
Yield: 15 pizza bites
Serving size: 1 pizza bite

1 – Preheat oven to 375°F. Coat muffin tins with cooking spray and set aside. (Do not use paper or foil liners.) Brown and drain ground round. Stir in pizza sauce. Set aside. Place one biscuit in each of 15 cups in the tins. Press the dough across the bottom and up the sides of each cup to form a dough cup. Fill the dough cups with meat sauce. Sprinkle with cheese, then top with diced green and red pepper.

2 – Bake for 20-25 minutes, or until biscuit edges are golden and cheese is melted. Using a spoon, loosen edges and remove from muffin tins promptly.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 12 g, Protein: 9 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 258 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/party-pizza-bites/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Jennie – O Turkey Recipe of the Week – Spinach and Red Pepper Turkey Pizza

May 22, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: baking, Cooking, Food, Fresh Spinach, Garlic, Jennie - O Extra Lean Ground Turkey Breast, Jennie - O Turkey Recipe of the Week, Low-Sodium Soy Sauce, Olive oil, Onion, Pine Nuts, Pizza, recipes, Red Pepper, Shredded Mozzarella Cheese, Spinach and Red Pepper Turkey Pizza, Switch

This week’s Jennie – O Turkey Recipe of the Week is a Spinach and Red Pepper Turkey Pizza. A Healthy Family Night Pizza! This one is made using a package of JENNIE-O® Extra Lean Ground Turkey Breast, Olive Oil, Onion, Red Pepper, Garlic, Low Sodium Soy Sauce, Fresh Spinach, Shredded Mozzarella Cheese, and Pine Nuts. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Spinach and Red Pepper Turkey Pizza
Adventurous yet tasty, this rustic pizza topped with spinach and roasted pine nuts is a must-try recipe. At under 500 calories per serving, it’s a lean and delicious weeknight dinner that takes less than an hour to make.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon olive oil
1 medium onion, sliced
1 red pepper, sliced
1 clove garlic, minced
2 teaspoons low-sodium soy sauce
1 cup fresh spinach, trimmed, rinsed and well drained
1 (6.5-ounce) package pizza crust mix
1 cup shredded mozzarella cheese
¼ cup pine nuts, if desired

DIRECTIONS
1) Heat oven to 400ºF. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer; set aside.
2) In skillet over medium heat, add oil, onion, red pepper, garlic and soy sauce. Cook 5 minutes or until vegetables are tender, stirring occasionally.
3) Add spinach and cook until wilted; remove from heat.
4) Prepare pizza crust according to package directions; pat dough evenly in pizza pan. Sprinkle with mozzarella cheese. Spread turkey and onion mixture over cheese. Sprinkle with pine nuts, if desired. Bake 15 to 20 minutes or until crust is browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 42g
Carbohydrates 38g
Fiber 3g
Sugars 4g
Fat 9g
Cholesterol 70mg
Sodium 480mg
Saturated Fat 4g
https://www.jennieo.com/recipes/195-spinach-and-red-pepper-turkey-pizza

“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: Asparagus, Baking, Cheese Garden Lasagna, Cooking, CooksRecipes, Food, Green Onions, Lasagna, Lasagna Noodles, Meatless Monday, mushrooms, recipes, Red Pepper, Wisconsin Cheese, Yellow Squash, Zucchini

This week’s “Meatless Monday” Recipe of the Week is a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
Tags: Black Beans, Chicken Breast, Chicken Enchilada Soup, Cilantro, Cooking, CooksRecipes, Fire-Roasted Diced Green Chiles, Food, It's Chili Soups or Stews Saturday, Mexican-Style Corn, Ortega Taco Sauce, recipes, Red Pepper, Shredded Cheddar Cheese, Tortilla Chips

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

It’s Chili, Chowder, or Stew Saturday – Fiesta Turkey Chili

May 18, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Beans, Cooking, Corn, Fiesta Turkey Chili, Food, Green Chilis, It's Chili Soups or Stews Saturday, JENNIE-O® Ground Turkey Roll, Onion, recipes, Red Pepper, Switch, Tomatoes

This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Fiesta Turkey Chili. This one is made using JENNIE-O® Ground Turkey Roll along with Onion, Red Pepper, Beans, Corn, Green Chilis, Tomatoes, and Spices. Let the Fiesta Begin! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Fiesta Turkey Chili
This is a Gluten Free Recipe

INGREDIENTS
2 (1-pound) packages JENNIE-O® Ground Turkey Roll
½ cup diced onion
½ cup diced red pepper
¾ cup pinto beans, drained and rinsed
¾ cup black beans, drained and rinsed
1¼ cups corn
2 tablespoons diced green chilis
3 cups tomatoes, diced with juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic
1 cup water

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, red pepper, pinto beans, black beans, corn, green chilis, tomatoes, chili powder, cumin, garlic and water.
2) Bring to boil and decrease heat and simmer 1 hour.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 27g
Fiber 6g
Sugars 3g
Fat 15g
Cholesterol 75mg
Sodium 190mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/988-fiesta-turkey-chili

The Sunday Pizza – Thai Turkey Pizza

November 1, 2015 at 6:04 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
Tags: Baking, Cooking, Food, Ginger Root, Hoisin sauce, Jennie - O Extra Lean Turkey Breast Cutlets, Pizza, recipes, Red Pepper, Switch, The Sunday Pizza

This week’s Sunday Pizza is a Thai Turkey Pizza. This one comes from the Jennie – O Turkey website. It’s made with JENNIE-O® Extra Lean Turkey Breast Cutlets along with gingerroot, red bell pepper, hoisin sauce, spices, and peanuts. Have a slice of Thai with this week’s recipe! You can find this recipe along with many other healthy and delicious recipes on the Jennie – O website, enjoy! http://www.jennieo.com/

Thai Turkey Pizza

Ingredients
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
2 teaspoons minced gingerroot
2 teaspoons minced garlic
¼ teaspoon crushed red pepper
⅓ cup thinly sliced red bell pepper
¼ cup hoisin sauce
1 (12-inch) pre-baked pizza crust
⅓ cup thinly sliced green onions
½ teaspoon lime zest
⅓ cup coarsely chopped roasted peanuts
2 tablespoons chopped fresh cilantro or basil

Directions
1 – Heat oven to 450ºF. Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut turkey into 1-inch strips. In medium bowl, combine turkey with ginger, garlic, red pepper and bell pepper. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add turkey mixture; stir-fry 3 minutes. Add hoisin sauce; stir-fry 2 minutes.

2 – Place pizza crust on baking sheet. Arranbe turkey mixture evenly over pizza crust; sprinkle with green onions and zest. Bake 8 to 10 minutes or until crust is golden brown. Sprinkle with roasted peanuts and fresh cilantro. Cut into wedges.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 290 Fat 10g
Protein 25g Cholesterol 35mg
Carbohydrates 25g Sodium 360mg
Saturated Fat 1.5g